For many people making gluten free pastry can seem a bit problematic. And I totally get it. As after many years of making ‘traditional’ pastry, it took me a few goes to get the gluten free version right!
Whilst I have quite a few gluten free pastry based recipes on my site, I thought it would helpful to also type up the basic recipe. So it’s handy for you to refer to, should you choose to whip up a batch of gluten free pastry, to use in a recipe of your own.
In my quest to help you further when making gluten free pastry, I’ve also popped together a quick video sharing with you how I go about it. You can check it out here on my YouTube channel if you like. It’s my first YouTube video, so please go easy on me, as whilst I know how to cook, I’ve got a heck of a lot of techie stuff to learn!
Ingredients (enough for a large pie or 24 single layer tarts)
200g (7oz) gluten free plain flour or mix
100g (3½oz) butter, cubed (or a dairy free alternative – Trex works really well)
1 large beaten egg
Pinch of salt added to the gf flour if using unsalted butter
Place the butter and gluten free flour into a large bowl and rub together until it resemble coarse breadcrumbs. Any larger bits of butter will be blended when you work the pastry before rolling it out. By leaving the mixture slightly chunky you will allow for more water to be added.
Stir in the beaten egg and then add enough water to bring the pastry together. You will probably need about 5 dessertspoons of water. But add it gradually, as the amount you require can differ, depending on the temperature of your kitchen and the ingredients. If you don’t add enough water, you will find the pastry difficult to work with. if you add a bit too much, you can ‘bring it back’ by adding a little extra gluten free flour.
Form the pastry into a ball. The texture should be soft but not too sticky and you should be left with a clean bowl once you have brought all the pastry together.
Transfer the pastry onto a clean surface, that you have dusted with gluten free flour and knead the dough for a couple of minutes until it becomes smooth. By spending time doing this the gf pastry will be much easier to handle and unlike traditional pastry you won’t make it all tough, as there isn’t any gluten in there to overwork.
When it comes to rolling out gluten free pastry smaller amounts are much easier to work with.
Keep dusting your work-surface and rolling pin with gf flour to ensure the pastry doesn’t stick and roll the pastry out until it’s your desired size. Give your rolling pin another good ‘dusting’ and then gently wrap the pastry around the pin and lower it into the dish you are using.
If making small tarts, once the pastry is cut out, it’s best to use a palette knife to gently lift and transfer it into the tins.
For pastry baking and cooking times refer to the individual recipe you are using.
Hope you found this helpful.